gamey taste? that is what the food industry had done to us. they have programed into our heads what meat should taste like.

i love venison!! congrats on the deer! i cook venison in various ways. you HAVE TO treat it like beef and use the different parts of the deer in specific ways. like the tenderloins and backstraps..salt pepper, seared to medium rare. the shoulder..stew. the rump..beat the crap out of it, and make chicken fried steak.

I am not a fan of vension due to the gamey taste. I have heard soaking it in milk or buttermilk kills the gamey taste of it, but I have not tried it.

i don't do the soak in milk thing. ate some meat after my friend had done it once and ended up sick. . . normally, OP i go with the classic - soak whatever you want to cook the next day in Italian dressing overnight. cut up the meat into small chunks, wrap them in bacon, grill. . simmer a little bbq sauce in a pot on the stove and dip them in it if you want too. . . that's the sure fire way to make it taste great.

hams and all that, just take them to a butcher and have some cow fat put in it. then you can have hamburger and sausage that taste great.

gamey taste? that is what the food industry had done to us. they have programed into our heads what meat should taste like.

i love venison!! congrats on the deer! i cook venison in various ways. you HAVE TO treat it like beef and use the different parts of the deer in specific ways. like the tenderloins and backstraps..salt pepper, seared to medium rare. the shoulder..stew. the rump..beat the crap out of it, and make chicken fried steak.

you lucky dog!! i dont have deer this year. (but i have an elk!)

X2
I let mine hang for around a week at around 35-40 degrees.
With venison burger, My wife isn't always a fan, so i add a pound of bacon per 4lbs deer. Bacon works magic..

I always cook deer steaks to medium / medium rare, it makes a world of difference on a piece of meat as lean as deer.

i use 99% of my burger meat for hamburger helper haha. then everything else typically goes into the crock pot with different goodies. never had much of a gamey taste to me though? of course its a little different taste but its still pretty good.

Cut backstrap into 3/4" slabs, coat them with powdered meat tenderizer, pound them with tenderizer hammer, soak in milk for an hour. Take them out, season 1 side with creole seasoning, the other side with garlic/salt/pepper, throw those bad boys on the grill just like mini-sirloins and enjoy. When you get it right, you will know... oh, em, gee.

I love a venison roast or a front/hind quarter when it is hickory smoked really slow just like a boston butt or something. Can't remember any specifics of time and temp because I haven't done one for a long while. But keep the outside moist with butter or EVO. It will be tougher and much leaner than pork but tastes delicious if it doesn't dry out too much. Slice or chip it up for some killer BBQ sandwiches.

No deer for me this year, but I have Elk meat. In addition ot the good advice here, try some carne asada recipes. Most of them are designed to make lower grade, tougher, leaner cuts of beef into delicious burrito stuffings.

I marinate the meat in Sunny Delight, with garlic, salt, and pepper, cilantro etc for 24hrs.. Then sear it at high heat on the bbq (mesquite lump charcoal!). Take it off medium rare and slice thin. Make tacos etc.